Honey-Roasted Apricots with Amaretti Cookies

Aug 30, 2011

Jessica Theroux drizzles apricots with honey before roasting (plums and peaches work well, too) and crumbles store-bought amaretti (Italian cookies made with egg whites and almond flour) for a crispy topping.

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Cal/Serv:
126

Yields:
4

Cook Time:
0
hours
10
mins

Total Time:
0
hours
40
mins

Ingredients

1
lb.
apricots

1
tbsp.
honey

1/4
tsp.
sugar

1
pinch ground cardamom

1/2
c.
crushed amaretti cookies

2
tbsp.
chilled heavy cream

Directions

Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Arrange the apricots on the baking sheet, cut sides up. Drizzle the honey on top and sprinkle with the sugar, cardamom, and crushed cookies. Bake for 30 minutes, until softened and lightly browned.

In a bowl, whisk the cream until soft peaks barely form. Transfer the apricots to plates, spoon the cream on top, and serve.

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